Tag Archive: lemon


Juicing! With parsnip!

I love juicing. At the moment I have been juicing on average once a day for more than a week and it is great! My motivator is having my vegan sister living next-door to me who is into that, and the desire to reduce my intake of solids. Also it feels great going to the supermarket only to get fresh produce.

I have been keeping it quite safe though, not using any tomatoes, half veg-half fruit kinda combos. Keeping it simple as well – carrot-apple(-beetroot), courgette-pear/apple, added ginger/lemon here and there, fairly simple stuff. We have been wondering regarding what more veg/fruit we can use for juicing, so we did some pure plum juice, or plum and beetroot. I was sceptical regarding plums at first, because any juice I have seen in stores is usually never fresh but from concentrate, and includes plum pulp, not exactly juice. But it juices really well! Thus plum – being currently in season as well – is included in every second juice just now.
We also juiced a little bit of some kale, but the yield was not significant really, thus it requires a lot for very little – better leave it for eating as a whole. I used up a couple of cucumbers, but as my sis is not able to digest them alongside some other foods, like peppers, we have had to find alternatives. And that is when the thought came – parsnip! We had no clue how it would juice, or what it would taste like. Yesterday morning the time had come to use them up before they go off, or roast them for alternative if it turned out awful.

We had a whole pack of parsnips, which would be around 1 kilo I imagine. We started off with apples and pears, and added the first parsnip – halfway through only to come to the realisation it might taste revolting and quickly changed the jug to a glass to separate the juice. Finished with the first one we had a try – and it was amazing! Like more amazing than carrots! It comes a little bit powdery (but that was amplified with the pears), but otherwise so smooth and sweet. In a way that it would not be a problem to have a glass of pure parsnip juice, the way you can with carrot also! But they are even sweeter than carrots. Ah, it was truly wonderful. So we continued to do the whole pack and after having given it a good stir – got a creamy ivory-coloured drink which reminded us of milkshake (and might be put to use similarly).

Here’s to another great juicing discovery!

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Eli x

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Lemon curd cake

Hello everybody,

Long time since the last post again, sorry. But I think this recipe will make for it!

I was down in London a couple of weeks ago and had I think one of the best cake’s I’ve ever had at this amazing vegan café Cakes ‘n’ Treats. The cake became somewhat of an obsession for I was enchanted with the so very lemony but sweet taste the cake had. As I couldn’t find any recipe for it online, it required some improvising. And thus I tried it once, and I tried it twice, and it worked out both times. I did the second one quite significantly differently than the first one so here’s the variety of both of them. 🙂 If you love lemons, you will definitely love this cake!

Base:

1 cup wholemeal flour or rice flour for gluten-free version
1/3 cup sweetener (brown sugar, date syrup)
1 tbsp baking powder
1 banana (optional – for binding)
2 tbsp lemon juice (concentrated) (optional)
water

Mix the dry ingredients, mash the banana and mix with the lemon juice and as much water as needed to make it into a nice batter (yoghurt-like consistency). Pour to the cake tin (~20cm diameter) and bake for about 10-15 minutes or until done. Take out to cool a bit.

Filling version 1:

500-700 ml of ready-diluted lemon juice/5-6 lemon’s juice (+ zest) + water to dilute and add volume
1/2-3/4 cup sweetener (to taste)
4-5 heaped tbsp cornflour/potato starch
1 tbsp turmeric (optional, for the colour)

Bring the lemon juice to boil, mix in the sweetener and turmeric, when you think it’s sweet but sour enough, mix the starch with little water in a glass until it’s all mixed, and pour the starch mixture into the lemon juice whilst whisking the latter constantly. Note, it thickens very quickly, so add it slowly, so you’d get to mix the curd well enough throughout the process. It shouldn’t stick to the pot so don’t worry about hurrying afterwards to clean it. Taste again and see if you need to add a wee bit more lemon or sugar. When ready, pour onto the base and let cool down. This might take a few hours. Use freezer and/or fridge when possible to quicken the process, otherwise prepare 12 hrs in advance to give enough time 🙂

Filling version 2:

350 ml of lemon juice (concentrated)
300 g dates
water
4-5 heaped tbsp cornflour/potato starch

Blend the lemon juice and dates (and some water if needed) until the dates are completely puréed. Pour into a pot and according to your taste, add more water or more lemon juice to get the flavour you’re after. Add the margarine if you want and when it’s all good, mix the starch and continue as per the instructions above.
This version won’t have the lemon curd looking very yellow like the first version does, but it’s healthier for instead of any sweetener, it’s only dates in it 🙂

The first photo below is done with rice-flour base, so it’s all gluten free, and with the ready-diluted lemon juice, so filling 1. The second one is done with wholemeal base and the second filling.

If you like the taste of lemons, I hope you’ll give it a try. It really is delightful! I’m gonna go and savour another piece now 🙂

Eli X

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